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Method

1. Soak the mushrooms in 150ml boiling water for 10 minutes then drain, reserving the liquid. Chop the mushrooms. Melt the butter in a medium pan and sauté the shallot and garlic together over a medium heat for 2 minutes until softened. Add the mushrooms and cook together for a couple of minutes. Add the Madeira and shredded cabbage followed by the mushroom liquid and seasoning. Cover and cook gently for 4-5 minutes until the cabbage is tender.

2. Heat a griddle or frying pan until very hot. Brush the escalopes with oil and season. Cook for 5-6 minutes turning once until cooked through. Transfer to warmed serving plates and leave to rest.

3 Add the nutmeg and cream to the cabbage and mushrooms and bring to simmering point. Serve with the veal escalopes and mashed potatoes or even tagliatelle.